I have been busy! That is my excuse for staying away from my blog for 2 months. I HAVE been busy but I could have still written my blog. The real reason is that I have been slack. But I have realised my blog actually helps me by making me feel rejuvenated and keeping things in perspective. So here I am and this time I am determined to follow through with my challenge.
We have come back from our holiday in Fiji and it was ethereal. Fiji is a gorgeous place and spending some time with my family is always the best thing in the world. And what better way than spending it sipping cocktails by the ocean!
Since coming back, we have been enjoying time at our beautiful house. One thing we realise when we are awy from home is that we do not stay in the house long enough and enjoy our gorgeous garden and backyard. That is our mission for this year. With no other major holidays planned for this year, we want to spend time decorating our home, an ongoing project.
Long weekends are always a good excuse to cook elaborate meals. After eating hotel meals for 5 days, we were craving for a home cooked feast. So I decided to cook brunch on Saturday. The menu was methi poori with mutter aloo curry(potatoes and peas curry). It is one of Yash and avi’s favourite food. Here is the picture with the recipe below.
Aloo mutter (potatoes and peas)
Ingredients
- 2 Whole Potato (roughly chopped)
- 1 Whole Onion (Minced)
- 2 Pieces Cloves Garlic (Minced)
- 1/4 Piece Minced Ginger
- 2 Tbsp Tomato Paste
- 1 Cup Pea
- 2 tsp Coriander powder
- 1/2 tsp Turmeric
- 1 tsp Amchur powder
- 1/2 tsp Chili Powder
- 1/2 Garam masala
- 1 Tbsp Oil
- salt as required
Directions
- Heat oil in a pan. When it is hot, add the cumin and let it crackle
- Add minced onion, garlic and ginger to the hot pan and sauté till the mixture starts separating oil.
- Add the tomato paste and sauté for a few minutes
- Add all the spices and mix it well. Keep sautéing till the oil separates from the mixture and it starts giving a cooked smell.
- Add the chopped potatoes and mix it well till it is well covered in the spice mixture or masala.
- Add the peas and enough water to cover the potato and peas.
- I cooked in the pressure cooker. So after 2 whistles it was ready.
- Take off the heat and serve it with paratha or rotis. You can also garnish it with chopped coriander leaves.
Methi Poori
- 2 Cups Whole wheat flour
- 1/2 Cup Besan (chickpea flour)
- 1/2 Cup Makki atta (corn meal flour)
- 1/4 tsp Ajwain (aniseed)
- Pinch Hing (asfoetida)
- 1 Cup Finally chopped methi (fenugreek leaves)
- Salt to Taste (according to taste)
- Oil for frying
Directions
- Mix all the ingredients in a deep pan.
- Knead the dough with a little warm water. Don’t add too much water as the dough should be a little hard to roll.
- Take a small ball of the dough and roll it in a round shape.
- Heat the oil in a pan or karahi till it is smoking.
- Add the rolled poori and fry it on both sides till it is puffed and crisp.
- Eat with a curry or just on its own.
Dinner was a South Indian fare. I cooked the humble onion uttapam. It is a version of pancakes except it is madee of ground rice and lentils. A very popular breakfast, I love them anytime of the day. The longer version is to grind and soak rice and lentils overnight till they ferment. But I save myself the hassle and get the fresh ready made mixture from the Indian grocery store. Then all that is left is to chop some onions and green chillies to make these delicious uttapams. Check out the picture below to show how simple it is. Till tomorrow…..
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